No bread is an island

...entire of itself. (With apologies to John Donne!)
I live and breathe breadmaking. I’m an evangelist who would like everyone to make his or her own bread. I want to demystify breadmaking and show it as the easy everyday craft that it is. To this end I endeavour to make my recipes as simple and as foolproof as I possibly can.

I call my blog 'No bread is an island' because every bread is connected to another bread. So a spicy fruit bun with a cross on top is a hot cross bun. This fruit dough will also make a fruit loaf - or Chelsea buns or a Swedish tea ring...
I'm also a vegan, so I have lots of vegan recipes on here - and I'm adding more all the time.

Wednesday, 17 September 2014


This was what I was left with: some GF carrot cake, couple of marzipan and apple tartlets, 2 Danish pastries, 2 Bialys  and some Pane al cioccolato
Every month or so, my friends and I hold a coffee morning - and this week it was my turn to play host.

I always do a bit of experimenting on these occasions, push the boat out a bit, and use the opportunity - I'll be honest - to show off a bit.

So the evening before, I set to and made a rich chocolate loaf,

following this recipe, followed by a gluten-free carrot cake.

I had intended to make a coconut cream topping on the following morning - but I ran out of time.

Although I did allow myself a couple of hours in which to do a bit of experimenting, making Danish pastries (using Pure soya spread), 

Bialys (bread shots) filled with marzipan and mincemeat or marzipan, dates and chocolate, and marzipan and apple tartlets.

The four Bialys on the left were filled with marzipan and mincemeat - the other four have marzipan, followed by chopped dates and topped with half a square of dark chocolate
All these were made from 400g white flour, plus 3 dessertspoons sugar, 15g of yeast and 240g water - in other words, a simple sweetened bread dough.